Trediberri
Dogliani Dolcetto "Bricco Mollea" 2019
Dogliani
Trediberri’s first vintage of Dolcetto was in 2019, and was received with much enthusiasm. Starting with a grand cru, single vineyard site in the grape’s spiritual home of Dogliani, the fruit is then fermented in concrete to preserve freshness and purity the terroir. The final wine bursts with the kind of acidity that shines at the dinner table.
Vineyard
Vicoforte Bricco Mollea is in Dogliani, the southernmost region of the Langhe. Unlike the rest of the region, which reserves its best sites for Nebbiolo, Dogliani has historically specialized in Dolcetto. These vines are also among the oldest in the area, with many dating back to just after the Second World War.
Winemaking
Fermentation occurs in concrete tanks, with indigenous yeasts, over a period of about 10 days. The wine is aged in a combination of concrete and stainless steel.
Vintage
2019 turned out to be a beautiful vintage, even though the early spring was characterized by high temperatures. The summer heat was moderated by particularly cool evenings – particularly in the last couple weeks of September.
Tasting Note
Traditional fermentation brings a texture and structure to this Dolcetto that is rarely seen anymore. Bright red fruit gives way to a spicy and refreshing finish.
Food Pairing
Bright and light on its feet, the Dolcetto pairs with a wide variety of cured meats, especially Mortadella. Simple pastas like cacio e pepe and traditional carbonara also work beautifully.
Color
Red
Grape Varieties
Dolcetto
Appellation
Dogliani
Farming
Organic
Alcohol
14%
Suggested Retail Price
$19.99
Trade Materials
Trediberri Dogliani Dolcetto “Bricco Mollea” Bottle Shot
Added September 9, 2020 -
Trediberri Dogliani Dolcetto “Bricco Mollea” Label
Added September 9, 2020 -
Trediberri Dogliani Dolcetto “Bricco Mollea” 2019 Tech Sheet
Added September 9, 2020 -
Other Wines by this Producer
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Working with just over three acres of vines in this famed vineyard, Rocche Dell’Annunziata is not just home for Trediberri, but also its heart. To hear winemaker Nicola Oberto speak passionately of this vineyard is to hear him discuss a lifelong love affair. He was literally born in front of the vineyard, with memories of kicking a soccer ball around the muddy vines at four years old. Like any wine of this stature, this Barolo will age for decades, but unlike many of its peers, it delivers immediate pleasure too.
Barolo Berri
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Like all wines from Trediberri, the Barolo possesses a thorough line of elegance and purity. Notable for its drinkability and finesse, even at a young age, there is no doubt that this wine will develop gracefully over the years. Trediberri aims for a “weightless” power to the wine, which is meant to typify the best of La Morra. Starting with the 2019 vintage, 96% of fruit comes from their Berri vineyards, with the remainder from Torriglione, the North East facing hill immediately outside their cellar that completes the Rocche dell’Annunziata amphitheater. As such, the Trediberri team decided to label their flagship Barolo as Barolo Berri.
Barolo
La Morra
Like all wines from Trediberri, the Barolo possesses a thorough line of elegance and purity. Notable for its drinkability and finesse, even at a young age, there is no doubt that this wine will develop gracefully over the years. Trediberri aims for a “weightless” power to the wine, which is meant to typify the best of La Morra.
Langhe Nebbiolo
Langhe
Langhe Nebbiolo is not only one of the greatest values in Piedmont, but often serves as a barometer for the seriousness and talents of a producer. Trediberri’s is unquestionably one of the best available. Primarily from their vineyards in La Morra and Roero, this Nebbiolo is also sourced from alongside their Dolcetto vines in Vicoforte. As winemaker Nicola Oberto exclaims, this is “a wine that’s meant to be easy, but certainly not trivial.” It’s delightfully food friendly, playing just as nicely with charcuterie as it does with a rich ragu.
Barbera d'Alba
Barbera d'Alba
The grapes for this Barbera are sourced from the sandier soils of Roero and several vineyards just outside the hamlet of Torriglione. Like the Dolcetto, fermentation takes place in concrete and stainless steel tanks and only uses indigenous yeasts. Interestingly, the Barbera is the only varietal at Trediberri that is subjected to an aggressive green harvest. The resulting wine is rich and round, and the absence of oak brings intense purity.
